clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sausage rigatoni with lums

Sausage Rigatoni with Plums

  • Author: Abbe Odenwalder
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Main COurse
  • Method: Stove Top
  • Cuisine: American


This hearty rigatoni is given a summer twist with the addition of fresh and juicy plums. You could leave them out, but for heaven’s sake, why?


1 lb rigatoni
1 lb fresh Italian sausage

1/2 c olive oil

1 sliced onion

3 cloves sliced garlic

8 oz San Marzano canned plum tomatoes with juice

1 c grated Pecorino, or Parmigiana,

1/4 c chopped Italian parsley

5 thinly sliced plums


Bring a large pot of water to a boil and add salt to taste. It should taste like the sea as this gives your pasta flavor!

In a large skillet over medium high heat, add 1/4 olive oil and heat for 30 seconds.

Add crumbled pork and sear until well browned, stirring every now and then. You do want this to get a good sear, though!

When sausage is browned, add onions and garlic and cook for 5 minutes. Do not burn garlic!

Add tomatoes to mixture and lower heat to low.

Start your rigatoni cooking. Cook for 1 minute less than package directions, as it will finish cooking in the sauce.

Add pasta to sauce and add some pasta water if you want a thinner sauce. I also added a bit more sauce from the tomatoes.

After tossing stir in other 1/4 c of olive oil, parsley, plums and half the cheese. Serve with remaining cheese!

Keywords: sausage rigatoni. rigatoni pasta, rigatoni bolognese, rigatoni recipe